Garden Tomato Soup with Creamy Goat Cheese Recipe

Name: Garden Tomato Soup with Creamy Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 onions, chopped; 2 garlic cloves, smashed and chopped; 8 garden-ripe tomatoes (about 4 pounds), peeled; 2 teaspoons sea salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 6 cups low-sodium chicken or vegetable broth; 2 bay leaves; 1 teaspoon crushed red pepper flakes; 1 cup fresh basil leaves, plus shredded basil for garnish (optional); 1 cup (4 ounces) crumbled soft goat cheese, plus more for garnish (optional); Crusty baguette, sliced and toasted, for serving (optional)

Servings: persons

2 tablespoons olive oil
2 tablespoons unsalted butter
2 onions, chopped
2 garlic cloves, smashed and chopped
8 garden-ripe tomatoes (about 4 pounds), peeled
2 teaspoons sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
6 cups low-sodium chicken or vegetable broth
2 bay leaves
1 teaspoon crushed red pepper flakes
1 cup fresh basil leaves, plus shredded basil for garnish (optional)
1 cup (4 ounces) crumbled soft goat cheese, plus more for garnish (optional)
Crusty baguette, sliced and toasted, for serving (optional)

1
Heat the olive oil and butter in a large saucepan or Dutch oven over medium heat until hot.
2
Add the onions and cook and stir for about 10 minutes, until soft and light brown.
3
Add the garlic and cook for 1 minute more, stirring constantly.
4
Core and roughly chop the tomatoes and add, along with their juices, to the onions.
5
Season with salt and black pepper to taste and cook, stirring occasionally, for about 10 minutes.
6
Add the broth, bay leaves, and red pepper flakes and bring the soup to a low boil.
7
Reduce the heat and simmer for 20 to 30 minutes, until the tomatoes break down and the flavors meld.
8
Remove the soup from the heat, remove and discard the bay leaves, and stir in the basil and goat cheese.
9
Using an immersion blender, standing blender, or food processor, puree the soup until smooth.
10
(If using a blender or food processor, allow the soup to cool slightly before blending in batches.)
11
Taste for seasoning and add more salt and pepper, if desired.
12
Serve hot with toasted baguette slices or chilled with a sprinkling of crumbled goat cheese and shredded basil, if desired.

968

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons unsalted butter, 2 onions, chopped, 2 garlic cloves, smashed and chopped, and more.

Yes, Garden Tomato Soup with Creamy Goat Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Tomato Soup with Creamy Goat Cheese

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